Pecan Cinnamon Caramel Sauce
For ice cream, or anything else you can think of. :0)
2 cups granulated sugar
2 cups pecan halves
1 cup whipping cream
2 tbsp salted butter (or unsalted butter with a pinch of salt)
1 tsp cinnamon
Vanilla, Chocolate or Mocha ice cream
In heavy saucepan, stir sugar with 1/3 cup water over medium heat until dissolved, brushing down side of pan with pastry brush dipped in cold water to return sugar crystals to mixture. Bring to boil; boil, without stirring but brushing down side of pan if necessary, until dark amber, 6-7 minutes. Stir in pecans; remove from heat. Holding pan at arm's length, pour in cream; stir vigorously until blended. Stir in butter and cinnamon. Return to heat and simmer until thick and creamy, 2-3 minutes. Let cool
Serve over scoops of ice cream. Makes 8-10 servings
2 cups granulated sugar
2 cups pecan halves
1 cup whipping cream
2 tbsp salted butter (or unsalted butter with a pinch of salt)
1 tsp cinnamon
Vanilla, Chocolate or Mocha ice cream
In heavy saucepan, stir sugar with 1/3 cup water over medium heat until dissolved, brushing down side of pan with pastry brush dipped in cold water to return sugar crystals to mixture. Bring to boil; boil, without stirring but brushing down side of pan if necessary, until dark amber, 6-7 minutes. Stir in pecans; remove from heat. Holding pan at arm's length, pour in cream; stir vigorously until blended. Stir in butter and cinnamon. Return to heat and simmer until thick and creamy, 2-3 minutes. Let cool
Serve over scoops of ice cream. Makes 8-10 servings